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Yes, You Can Can

When canning tomatoes, consumers are advised by the U.S. Department of Agriculture to increase both the acidity and processing time formerly recommended. Today’s fleshier fruit requires these changes to ensure a safe end product.

Begin the canning process by filling a boiling water bath canner half full of water. Place it on the stove top and begin heating. Assemble enough quart-size canning jars to fill the canner rack and wash them with hot, soapy water. Rinse well and place them in the canner until needed.

Also wash the canning jar lids and bands and rinse well. Place these closures in a saucepan, add water and bring to a simmer. Remove the pan from the heat, leaving the closures in the hot water.

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It’s important to choose firm, red-ripe tomatoes free of blemishes. Wash and drain them. Place the tomatoes in a wire basket and lower it into a large sauce pot of boiling water. Blanch 30 seconds or until the skins begin to crack. Remove and plunge the tomatoes into cold water.

Core the tomatoes, then peel them (Step 1) and trim away any green spots. Leave the tomatoes whole or cut in half and place them in a large sauce pot with water to cover. Bring the water to a boil, then reduce the heat and boil gently for 5 minutes.

Remove 1 jar at a time from the canner. Place 2 tablespoons of lemon juice (Step 2) or 1/2 teaspoon of citric acid in the jar (sugar may be added to offset the acid taste, if desired).

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Using a canning funnel, add the hot tomatoes to the jar (Step 3), leaving 1/2 inch of head space. Ladle the hot cooking liquid over the tomatoes (Step 4), again leaving 1/2 inch of head space. One teaspoon of canning or coarse salt may be added, if desired.

Run a non-metallic spatula between the tomatoes and jar (Step 5) to release any trapped air bubbles. Wipe the jar threads with a clean, damp cloth (Step 6).

Using tongs, remove a lid from the saucepan and place it flat on top, with the sealing compound against the jar. Add the band (Step 7) and screw it down firmly.

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Stand the filled jars back in the canner (Step 8). When all the jars are filled, check that there are 2 inches of water over the jars and at least 2 more inches of head space in the canner above the water level. Cover the canner and bring the water to a boil.

Begin counting the processing time when the water boils. Process 45 minutes at a gentle, but steady boil.

Remove the jars from the canner and place them on a wooden or cloth surface, several inches apart and away from drafts. Let the jars cool 12 hours, then remove the bands and test the seals. Properly sealed jars should be stored in a dry, dark, cool place and used within one year.

If the jars do not seal properly, reprocess using new seals or refrigerate and use within a few days.

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